Description
UCLA HEALTH
To apply for this position please CLICK HERE
Description
As a Foodservice Supervisor, you’ll lead daily operations across key areas of Nutrition Services, including cafeteria, patient services, and food production. You’ll play a hands-on role in delivering safe, high-quality meals while guiding a diverse team in a fast-paced healthcare environment.
What you’ll do:
- Lead, train, and support food service staff, including coaching and performance management
- Oversee daily cafeteria operations, including food service and cash handling as needed
- Ensure compliance with HACCP, Joint Commission, and local health regulations
- Monitor food storage, inventory, and requisitioning processes
- Conduct routine inspections to maintain cleanliness, safety, and quality standards
- Track revenue and sales trends to support operational decisions
- Collaborate on menu planning to balance nutrition, quality, and customer satisfaction
- Manage portion control and production levels to reduce waste and control costs
What sets this role apart:
- Direct impact on patient care and experience through nutrition
- Leadership opportunity across multiple service areas (retail, patient services, production, catering)
- Exposure to a highly specialized neuropsychiatric hospital environment
- Opportunity to shape team culture and improve service delivery
Please note: This role requires flexibility to float across locations during the training period.
Qualifications
- Minimum two years of experience as a supervisor in food services; hospital experience highly preferred.
- Must have a current ServSafe certificate.
- Must have knowledge with cash handling, food services, HACCP, BUS 49, JC, Safety, and Sanitation.
- Ability to read, write, and comprehend standard English.
- Interpersonal skills to interact effectively with co-workers, customers, supervisors, managers, and staff.
- The ability to work in a standing position for a long period of time; stretch, bend, walk, stoop and reach repetitively.
- Ability to conduct monthly inspections of the cafeteria.
- Ability to control cost by reviewing portion control and quantity of preparation minimizing waste; ensuring high quality of preparation.
- Ability to facilitate regular staff meetings monthly, in services, and weekly huddles.
- Knowledge of operation of equipment, must be able to evaluate equipment and techniques.
- Ability to communicate job expectations; planning, monitoring and appraising job results; maintain quality service by enforcing quality training; initiating, coordinating and organizational standards.
- Ability to resolve employee problems by analyzing data; investigating issues; identifying solutions; and recommending actions.
- Ability to be organized and work independently with minimum supervision.
- Ability to establish priorities and monitor progress.
- Ability to adjust to fluctuating workload and adhere to flexible work schedules.
- Ability to maintain working relationship with the union by following the terms of the collective bargaining agreements.